Chipotle Bean Tacos

Heat a large frying pan over a medium-high heat. Cook the corn kernels, tossing occasionally, until golden and lightly charred, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid or foil if the corn kernels start "popping" out!

SPICY! This is a mild spice blend, but feel free to add less or more, depending on your taste. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion until softened, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the black beans and cook until softened, 2-3 minutes. Add another drizzle of olive oil and the Tex-Mex spice blend (see ingredients) and cook until fragrant, 1 minute.

Add the tomato paste, 1/2 the mild chipotle sauce and the water to the frying pan and stir to coat. Reduce the heat to medium and simmer until the sauce has thickened slightly, 4-5 minutes. Season to taste. TIP: Add a dash more water to loosen if needed!

In a small bowl, combine the sour cream and the remaining mild chipotle sauce. Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through. Add the tomato, coriander, white wine vinegar and a drizzle of olive oil to the corn. Season to taste and toss to coat.